Lemon-Herb Whipped Feta for when it’s just too hot
I don’t remember who called it thus, but we have entered the season of “cracker dinner”. Especially if you live in a city apartment, just about the last thing you want to do in summer is turn on your oven. Lest we eat takeout all summer long (not that I have anything whatsoever against takeout), we need other options, like crackers, veggies, and something delightful to dip them in. Enter Lemon-Herb Whipped Feta, a ridiculously easy, flexible, and bright recipe that sits right between a spread and a dip.
Between a dip and a spread
Lemon-Herb Whipped Feta will neither break your cucumber spear nor ooze off your cracker. It would make a zesty addition to a sandwich.
Personally, I’m a fan of serving it with crackers and veggies. Add a glass of crisp white wine, and you have yourself a lovely summer meal when it’s entirely too hot. You could also make a little more and serve it at a party.
Bright and zesty
“Oooh! This wakes my mouth up!” my tester said as she headed in with another cracker. I agree—it’s one of those dishes that will have you going back for more. Lemon-Herb Whipped Feta has zest and lemon juice, along with an herb mix of Greek oregano, dill, chives, and parsley. Feel free to use whatever herbs inspire you. A touch of honey helps balance (you won’t taste it), and a dollop of cream cheese makes for a smoother texture without compromising the flavor of the feta.
A little argument with your food processor
When you make this, you’re likely to have a little argument with your food processor. Feta can vary a bit in creaminess, and, in order to get the right consistency, we’re going to add the olive oil gradually. Start with the recommended amount, and then add a little more, along with a little more lemon juice. Repeat until it’s reached a spreadable, smooth consistency. The whole thing takes less than ten minutes.
Chill your Lemon-Herb Whipped Feta
I get it—sometimes we just throw things together in the summer and eat them. Lemon-Herb Whipped Feta is delicious out of the bowl, but the flavors will develop even more if you can chill it for a couple of hours before serving. When you pull it out of the fridge, give it a couple of minutes to soften a bit.
Eat well and stay cool!
If you’re looking for other warm-weather recipes, be sure to check out the Summer Recipes Roundup. It updates as new hot-weather dishes get added.
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Lemon-Herb Whipped Feta
Equipment
- 1 Small Food Processor
Ingredients
- 6 ounces feta cheese in a block
- 1 ounce cream cheese, softened
- 1 sprig fresh oregano, preferably Greek, leaves only chopped substitute a small pinch of dried, to taste
- 2 sprigs dill, chopped
- 1 sprig flat-leaf parsley, leaves only, chopped
- 5 chives, chopped
- ½ lemon, zest and juice you might not use all of the juice
- ¼ tsp honey optional (it cuts the acid)
- 2 tsp olive oil you may use a little more or a little less
- kosher salt to taste
- 3 peppercorns, cracked to taste
Instructions
- Add the feta cheese and cream cheese, herbs, zest, honey, pepper, and ½ tsp of olive oil to the bowl of a small food processor. Add about half of the lemon juice. You can add a tiny pinch of kosher salt now, or wait until the end to season6 ounces feta cheese in a block, 1 ounce cream cheese, softened, 1 sprig fresh oregano, preferably Greek, leaves only chopped, 2 sprigs dill, chopped, 1 sprig flat-leaf parsley, leaves only, chopped, 5 chives, chopped, ½ lemon, zest and juice, ¼ tsp honey, 2 tsp olive oil, 3 peppercorns, cracked, kosher salt
- Pulse on high. You're going to have a bit of an argument with your food processor. Scrape the bowl down with a spatula and pulse again
- Scrape down and add a bit more of the lemon juice and another ½ tsp of olive oil. Pulse again. It should come together and look more dip like, but it will likely still be a bit stiff. Taste it for seasoning and adjust
- Add a tsp of the olive oil and pulse again. It should spread easily at this point (if not, repeat with a bit more olive oil)
- Transfer to a serving dish and chill for a couple of hours
- To serve, remove from the fridge and let stand for a few minutes to soften slightly. Serve with crackers and crudite (or, you know, just eat it with a spoon)
Video
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